Foodie Tuesday – ITC’s Retro Choc Ripple Log

By
Renee Merrill-Maxwell
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  1. Combine the cream, icing sugar and vanilla in a bowl and beat until stiff.
  2. Place the Arnotts Choc Ripple Biscuits on a tray and sprinkle the sherry over them – make sure you evenly distribute the sherry and don’t drown the biscuits.
  3. Spread a little of the cream onto the base of a tray (I used foil baking trays – if I am taking it to a party I don’t have to worry about leaving a dish at someone’s place).  I do like the concept of “ladies bring a plate”.
  4. Spread one biscuit with 1½ tsp cream and sandwich with another biscuit.
  5. Take another biscuit and spread a layer of jam over the biscuit.  Then place biscuits on their side onto the serving dish. Repeat until all biscuits have been used to form a log.  It’s easy you get into a rhythm cream, jam, cream, jam. Depending on how many people you want to feed you can fit 3 rows into a baking dish.
  6. Spread remaining cream over the log to cover entirely. Cover loosely with foil then refrigerate for a minimum of 12  hours to set (the longer the better as the cream soaks in).
  7. Just before serving, spread some more cream over the log. Cut cake diagonally to serve. Serve with fresh berries.

This is a no bake, no hassle, crowd pleaser, that will have them licking their lips.  As an alternative, you can use ginger nut biscuits with pineapple or apricot jam or just omit the jam.

The recipe on our cover photo is on the Woolworths website and it is slightly different to ITC’s retro log (but it does have cute decorations)

So go and get those Choc Ripple Biscuits and starting creating your retro Choc Ripple Log.

choc-ripples

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